m_c_zero
Well-Known Member
Greetings,
I brewed a 5 gallon batch of coffee stout following this recipe on AHA:
https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/
It turned out pretty tasty but kind of thin on the body. The coffee flavor is definitely there and quite a bit of bitterness/roastiness from the coffee carried over. It is moderately sweet but could use a touch more sweetness.
It's already kegged but I would like to see what I can do to add some more body to the beer. I have read about adding lactose post fermentation and also have read about adding maltodextrin post fermentation. I understand that lactose does add some sweetness while maltodextrin does not.
Anyhow, I'm looking for suggestions on what you guys would go with and how much to add. I don't want to alter the flavor of the beer too much but it definitely needs a bit of creaminess to complement the style.
Thanks!
I brewed a 5 gallon batch of coffee stout following this recipe on AHA:
https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/
It turned out pretty tasty but kind of thin on the body. The coffee flavor is definitely there and quite a bit of bitterness/roastiness from the coffee carried over. It is moderately sweet but could use a touch more sweetness.
It's already kegged but I would like to see what I can do to add some more body to the beer. I have read about adding lactose post fermentation and also have read about adding maltodextrin post fermentation. I understand that lactose does add some sweetness while maltodextrin does not.
Anyhow, I'm looking for suggestions on what you guys would go with and how much to add. I don't want to alter the flavor of the beer too much but it definitely needs a bit of creaminess to complement the style.
Thanks!